Biscuit-Topped Lemon Chicken Recipe

This homey recipe combines two of my favorite things: hot, crusty biscuits and a flavorful lemon-pepper sauce. I've taken it to potlucks and given it as gifts with potatoes and carrots baked in. —Pattie Ishee, Stringer, Mississippi

Preheat oven to 350°. In a large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits.

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"Pretty good recipe - it's a little different. My teenage boys ate it, but weren't in love with it. I might make it again, but probably not for quite a while. I'm pretty picky, and few things actually rate a 5 star for me. I think 3 - 4 stars is pretty fair for this one. It's good, but not great in my opinion."

"This dish turned out great - it looked attractive, has great flavor, and recieved thumbs up from everyone. I made this for a crowd and still had lots leftover. Would be great to take to a potluck or church dinner. The biscuits were so easy and really impressed my guests and family. I shredded the cheese fine and tossed it with the flour before adding the liquids. This made for cheese in every morsel. And I used fresh squeezed lemon juice. Definitely a keeper."

"Ok, so I cheated on this recipe. Instead of making my own biscuits I used canned biscuits and after baking sprinkled the cheese on top and baked a few more minutes. Turned out great! I cut this recipe in half and may cut it in half again as it makes alot and is very filling for my family of four. Great recipe and a keeper!"